Assemble layers of veggies and bubbly cheese a day ahead to save on Turkey Day prep.

This Story Originally Appeared On southernliving.com

Gallery

Credit: Iain Bagwell; Styling: Kay E. Clarke

Recipe Summary test

active:
30 mins
total:
1 hr 40 mins
Yield:
Serves 8 (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Toss together rutabaga, potatoes, parsnips, salt, and 3/4 cup of the cream in a large bowl. Spread one-third of the mixture evenly in a lightly greased 11- x 7-inch baking dish; top with 3/4 cup of the Gruyère. Layer one-third of the rutabaga mixture, 3/4 cup of the Gruyère, and remaining rutabaga mixture and 3/4 cup cream. Top with remaining 1/2 cup Gruyère.

    Advertisement
  • Cover loosely with aluminum foil. Bake in preheated oven 45 minutes. Uncover and bake until vegetables are tender and cheese is golden brown, 20 to 25 minutes. Transfer to a wire rack; cool 5 minutes.

Advertisement